![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpoAEH4rExLIAw4SjpmPflRUpK-GOtlA7alp-XoPdEtbfXIsIvDSHJxg9jxYbSycXPRs2wSZr5vPw7hE-rue5yI7DfN7YPqo8Mo9wFuB8MpXR_5DYxskmLfEIcsZ0cxagcY1hug/s320/cakecounter.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgZZ-7LetSG5onF67cBntpYM1QqEMCMv8MAgr28IGfHAdIvCQ23NOXa4b0zkusu_vT-3BlDPAZFMyvqJT4bQMrH1uEmJZ-Kox2Jz0b_YnzBc0K2F99UOK0sGs3MjnazJEaCPYlw/s320/cakeicebox.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zISxA9fRiqcUneam_sCF3EM4BBy-qXixZdo1xiftmPPIDaq1gBpt9dvuLHPaNZAftk16CQ6PH1pIFdzjhKuYJQ0umGII3AJKp6J99bc69YkDZEW5P4jYCrq5nYH3jrS3QWEYRQ/s320/caramel.jpg)
Or something like that. It seemed like such a good idea-until I ruined a beautiful cake with red decorator's frosting that was too bright.
I deliberately went light with the caramel on the apples so that the beautiful colour would come through (and the apples would be less cloying) but I really should have left well enough alone and decorated in white. Oh well, that's why I always say to do a trial run (this is the trial run for a birthday cake next week) the first time you attempt something.
The cake itself is chocolate, which I thought would go well with caramel. It should look attractive once it is cut. I think next week I'll do a bit of cocoa in the frosting to get it light brown and do the decorator's icing in white-that would be more striking...I think. I do wish I could find smaller apples.
Thoughts about this cake? Suggestions? Go on, be brutally honest.
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